{"title":"Taste Augmentation of Wine by Artificial Climate Room: Influence of Temperature and Humidity on Taste Evaluation","authors":"Toshiharu Igarashi, Yoichi Ochiai","doi":"10.1007/s41133-025-00081-3","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigates the effects of temperature and humidity on the subjective characteristics of wine through evaluations in two distinct environments: an artificial climate chamber and a conference room. Two wines, wine 1(CROIX DE BEAUCAILLOU 2011) and wine 2(BLAGNY 1ER CRU LA PIECE SOUS LE BOIS 2014), were analyzed. Significant differences in color intensity, aging degree, and body were observed for wine 1 in the artificial climate room, and in flavor intensity in the conference room. For wine 2, significant differences were detected in flavor intensity and aging degree in the artificial climate room. Additionally, the composition changes of the wines concerning temperature were examined, revealing correlations between specific acids and temperature changes. These findings indicate that wine taste can be optimized by adjusting environmental conditions based on wine type and personal preferences, suggesting the potential for climate-controlled environments in enhancing wine and food experiences in restaurants.</p></div>","PeriodicalId":100147,"journal":{"name":"Augmented Human Research","volume":"10 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s41133-025-00081-3.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Augmented Human Research","FirstCategoryId":"1085","ListUrlMain":"https://link.springer.com/article/10.1007/s41133-025-00081-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigates the effects of temperature and humidity on the subjective characteristics of wine through evaluations in two distinct environments: an artificial climate chamber and a conference room. Two wines, wine 1(CROIX DE BEAUCAILLOU 2011) and wine 2(BLAGNY 1ER CRU LA PIECE SOUS LE BOIS 2014), were analyzed. Significant differences in color intensity, aging degree, and body were observed for wine 1 in the artificial climate room, and in flavor intensity in the conference room. For wine 2, significant differences were detected in flavor intensity and aging degree in the artificial climate room. Additionally, the composition changes of the wines concerning temperature were examined, revealing correlations between specific acids and temperature changes. These findings indicate that wine taste can be optimized by adjusting environmental conditions based on wine type and personal preferences, suggesting the potential for climate-controlled environments in enhancing wine and food experiences in restaurants.
本研究通过在人工气候室和会议室两种不同的环境中进行评价,探讨了温度和湿度对葡萄酒主观特性的影响。两款葡萄酒,葡萄酒1(CROIX DE BEAUCAILLOU 2011)和葡萄酒2(BLAGNY 1ER CRU LA PIECE SOUS LE BOIS 2014)进行了分析。在人工气候室中观察到葡萄酒1的颜色强度、陈年度和酒体的显著差异,在会议室中观察到葡萄酒1的风味强度的显著差异。对于2号酒,在人工气候室内的风味强度和陈化程度存在显著差异。此外,研究了葡萄酒的成分变化与温度的关系,揭示了特定酸与温度变化之间的相关性。这些发现表明,根据葡萄酒类型和个人偏好,可以通过调整环境条件来优化葡萄酒的味道,这表明气候控制环境在提高餐馆的葡萄酒和食物体验方面具有潜力。